Coconut Curry Chicken Skewers

• 1 1/2 pounds skinless boneless chicken breasts or thighs
• Kosher salt
• 1 teaspoon turmeric, more for seasoning meat
• 1/4 teaspoon cayenne, more for seasoning meat
• 2 teaspoons garam masala
• Zest and juice of 1 small lime
• 1 1/2 cups thick coconut milk
• 2 tablespoons grated ginger
• 3 tablespoons grated unsweetened coconut, fresh or frozen
• 1 tablespoon vegetable oil
• 1/2 teaspoon yellow or black mustard seeds

1. Cut chicken into flat 2-x-2-inch pieces.
2. (You should have about 24 pieces.)
3. Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne.
4. Use mixture to season chicken lightly on both sides.
5. To skewer, lay meat flat on cutting board.
6. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other.
7. Put three pieces of chicken onto each set of skewers, for eight brochettes total.
8. In a blender, put 1/2 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon cayenne, garam masala, lime zest and juice, coconut milk, ginger and grated coconut.
9. Blend to obtain a smooth sauce.
10. Transfer to a bowl.
11. Put oil in a small pan over medium heat.
12. Add mustard seeds and let them pop (this only takes a few seconds).
13. Pour oil and seeds into the coconut curry mixture and stir.
14. Lay brochettes on a tray in one layer.
15. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides.
16. (Save remaining sauce.)
17. Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
18. Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger.
19. Serve with reserved sauce.

chicken breasts, kosher salt, turmeric, cayenne, garam masala, lime, coconut milk, ginger, unsweetened coconut, vegetable oil

Taken from cooking.nytimes.com/recipes/1016752 (may not work)